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+ servings
square slices of gluten free banana cake on a cutting board

Gluten Free Banana Cake

Sandi Gaertner
A delicious gluten free banana cake with maple and pecans that is so easy to make!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12 slices
Calories 301 kcal

Ingredients
  

  • 2 cups gluten free flour blend * see note
  • 1 cup sugar
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • teaspoon salt
  • 2 bananas ripe
  • ½ cup butter * see notes
  • 2 eggs large
  • ¼ cup maple syrup * see notes
  • 1 teaspoon pure vanilla extract
  • ½ cup non-dairy milk
  • ½ cup chopped pecans

Instructions
 

  • You will need mashed bananas for this recipe. You can mash bananas with a potato masher or a simple fork! Preheat your oven to 350º F.
  • Add your dry ingredients to a bowl and whisk to blend them together.
  • Pro Tip for measuring gluten free flour: You can either measure the weight of your gluten free flour or load up a measuring cup spoon by spoon and use a straight edge (like a knife) to level the flour. This is important to prevent using too much flour.
  • In a large measuring cup or bowl, add the butter and soften it in the microwave. Do not make the butter too hot. Add the rest of the wet ingredients and whisk.
  • Pour the wet ingredients into the dry ingredients and add the pecan pieces. Mix the two together.
  • HINT: I highly recommend mixing the wet and dry ingredients gently, and only mix them until they are just barely mixed. This will help keep your banana cake light and fluffy!
  • Line an 8x8 pan with parchment paper, or grease it with spray coconut oil. Pour the batter in and let it sit for 5-10 minutes.
  • Bake the cake at 350º F for 30 minutes. Note actual baking time will vary depending on if you are baking this cake in an 8x8 pan, cake pan, or loaf pan.
  • To test to see if the cake is finished baking, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
  • Allow the cake to cool, make frosting if you are going to frost it. See below for some delicious flavors of frosting to make!

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
  2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. I include many tips to quickly ripen your bananas in the blog post. 
  4. I recommend using our maple syrup, it makes a big difference in flavor!
  5. To make this recipe dairy-free, substitute the butter for vegan butter.
  6. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  7. To make this cake nut-free, omit the pecans and use nut-free milk.
  8. This cake will keep for up to 4 days in an air-tight container or up to 4 months in the freezer.

Nutrition

Serving: 1sliceCalories: 301kcalCarbohydrates: 46gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 49mgSodium: 200mgPotassium: 137mgFiber: 3gSugar: 29gVitamin A: 308IUVitamin C: 2mgCalcium: 48mgIron: 1mg
Keyword gluten free banana cake
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